GREEK YOGURT LEMON POPPYSEED MUFFINS
Soft lemon poppyseed muffins made with healthier ingredient swaps and lower sugar content than most muffins!
Provided by Chelsea
Categories Breakfast
Time 38m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Spray and generously flour (do not use muffin liners as these stick) 8-9 of the muffin cavities and set aside. Pull out the wet ingredients to allow them to get to room temperature (eggs, yogurt, and melted coconut oil)
- In a bowl toss together the flour with the cornstarch, baking powder, salt, and poppyseeds until mixed. (Tip: when you measure the flour spoon and level the measurement so you don't pack in too much flour into the measuring cup; you want this to be a loose measurement.)
- In another bowl (important to use 2 bowls so the ingredients don't get over-mixed resulting in dense muffins), lightly beat the room temperature* egg and egg yolk with a fork for 20 seconds. Stir in the room temperature Greek yogurt, room temperature coconut oil (measure when it is melted and then let the melted oil cool to room temperature), lemon zest, lemon extract, and brown sugar.
- Combine the wet and dry and mix until just combined.
- Fill up 8-9 of the muffin tins (muffins should be just over 3/4ths the way full).
- Place in the oven and bake for 18-22 minutes or until a toothpick comes out clean when inserted inside.
- Remove from the oven and allow to cool for a few minutes before removing from the muffin tin. Allow to cool an additional 10-15 minutes before adding the glaze.
- Optional glaze: Combine 1/4 cup white sugar plus 1/4 cup lemon juice in a small saucepan. Stir until the sugar is completely dissolved and a thick syrup forms. Let cool for a few minutes and then brush or spoon over the muffins.
- Store muffins in an airtight container in the fridge. Best eaten within 3-4 days.
Nutrition Facts : Calories 170 kcal, ServingSize 1 serving
HEALTHY GREEK YOGURT LEMON POPPY SEED MUFFINS
Steps:
- Preheat oven to 425 degrees. Place muffin liners in a 12-count muffin tin or spray with non stick spray. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together coconut oil, honey, yogurt, lemon juice, and lemon zest until fully combined. Add eggs and vanilla, and mix thoroughly.
- Add dry ingredients to wet ingredients, stirring until just combined. Gently fold in poppy seeds.
- Pour batter into prepared muffin tin, filling 3/4 of the way full. Bake for 5 minutes at 425 degrees then reduce heat to 350 degrees and bake for another 8 to 10 minutes, until muffins are golden on top and a toothpick inserted in the center comes out clean.
- Allow to cool in pan for ten minutes before transferring to cooling rack to cool completely.
- Keep in an air tight container for up to 5 days or keep in the freezer (we just put them in gallon-sized freezer bags) for up to 30 days - makes a great on-the-go breakfast or snack!
Nutrition Facts : Calories 198 kcal, Carbohydrate 32 g, Protein 6 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 28 mg, Sodium 163 mg, Fiber 3 g, Sugar 13 g, ServingSize 1 serving
GLAZED GREEK YOGURT LEMON POPPYSEED MUFFINS
Moist, zingy Greek yogurt lemon cake packed with yummy little poppyseeds and topped with a kicky glaze.
Provided by Kare for Kitchen Treaty
Time 35m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Place cupcake liners in a standard-sized muffin tin and set aside.
- In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
- In a large bowl or the bowl of a stand mixer, beat together the butter and sugar on medium-high for about three minutes, until pale yellow, light, and fluffy.
- Beat in the eggs one at a time. Add the vanilla, lemon juice, and the lemon zest.
- With the mixer on low speed, add the flour and the yogurt in two additions, alternating between the two, just until all ingredients are incorporated.
- Divide the batter between the muffin liners.
- Bake about 17 - 20 minutes until a toothpick or cake tester inserted into the center of one of the muffins comes out clean.
- Let cool for about five minutes, then move the muffins to wire rack.
- Make the glaze. Whisk together the powdered sugar and the lemon juice and drizzle over the muffins while still warm.
- Let cool until the glaze is well-set. Serve.
LEMON YOGURT-POPPY SEED MUFFINS
These flavor-packed muffins are a treat at breakfast, lunch or supper! They're also great for snacking.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffins cups, or line with paper baking cups. In large bowl, beat milk, oil, yogurt and egg. Stir in remaining muffin ingredients until flour is moistened. Divide batter evenly among muffin cups.
- Bake 16 to 18 minutes or until golden brown. Immediately remove from pan. In small bowl, mix powdered sugar and lemon juice until smooth and thin enough to drizzle. Drizzle over warm muffins.
Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 270 mg, Sugar 12 g, TransFat 0 g
GLAZED LEMON POPPY SEED MUFFINS
Lemon and poppy seed is a classic muffin combo for good reason. These tangy muffins make for a great lunchbox or teatime snack.
Categories Breakfast and Brunch
Yield Makes 18.
Number Of Ingredients 13
Steps:
- Preheat oven to 350ºF.
- Combine flour, baking powder, poppy seeds and salt in a bowl.
- Whisk together sugar, yogurt, oil, eggs, 1/4 cup lemon juice, lemon peel and vanilla in a separate bowl until blended.
- Add yogurt mixture to flour mixture and stir just until combined.
- Spoon batter into paper-lined or greased muffin cups, filling cups two-thirds full.
- Bake until a cake tester inserted in centres comes out clean, about 20 - 25 minutes.
- Cool muffins in pans for 5 minutes.
- Meanwhile, to prepare glaze, whisk together icing sugar and 3 tbsp lemon juice until smooth.
- Remove muffins from pans and cool on racks. While still warm, dip tops of muffins into glaze; cool completely.
Nutrition Facts : Calories 281 calories, 10.9 g fat, 6.4 g protein, 40.8 g carbohydrate, 2.5 g fibre, 313 mg sodium
LEMON POPPYSEED MUFFINS WITH LEMON GLAZE
Moist poppyseed muffins with a hint of lemon come alive with a tart lemon glaze. So good you can't eat just one! You can substitute yogurt for the sour cream, if desired.
Provided by miamimrp
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper muffin liners.
- Whisk flour, white sugar, lemon zest, poppy seeds, baking powder, and salt together in a bowl. Beat buttermilk, sour cream, vegetable oil, and egg together in another bowl. Pour buttermilk mixture into flour mixture and stir until batter is just combined. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool for 10 minutes.
- While muffins are cooling, whisk confectioners' sugar and lemon juice together in a bowl until glaze is smooth. Drizzle glaze over muffins.
Nutrition Facts : Calories 248.1 calories, Carbohydrate 40.6 g, Cholesterol 17.3 mg, Fat 8.9 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 2 g, Sodium 236.5 mg, Sugar 24 g
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- Spoon batter evenly into prepared muffin pan, filling each cup 3/4 full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
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